Kimchi Pancakes (Kimchijeon)

Ingredients

• 1 cup Kimchi, chopped
• 1 cup All-purpose flour
• 3/4 cup Cold water
• 2 tbsp Kimchi juice
• 3 tbsp Vegetable oil
• 1/4 cup Green onions, chopped
• 2 tbsp Soy sauce (gluten-free), for dipping

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 1 cup of all-purpose flour, the 3/4 cup of cold water, and the 2 tablespoons of kimchi juice. Whisk these ingredients together until you have a smooth batter with no lumps.
2. 2Add the 1 cup of chopped kimchi and the 1/4 cup of chopped green onions to the batter. Stir everything together until the kimchi and green onions are evenly distributed throughout the batter.
3. 3Place a 30.48 cm non-stick skillet over medium heat. Add the 3 tablespoons of vegetable oil to the skillet and let it heat up for about 1 minute until it shimmers.
4. 4Carefully pour about 1/2 cup of the batter into the hot skillet for each pancake. Use the back of your spoon or ladle to spread the batter thinly into a round shape.
5. 5Cook the pancakes for 3 to 4 minutes on the first side, until the edges look set and the bottom is golden brown and crispy. Carefully flip each pancake using a spatula.
6. 6Cook the pancakes for another 3 to 4 minutes on the second side, until they are golden brown and crispy. The pancakes are done when they feel firm to the touch and are evenly colored.
7. 7Remove the cooked pancakes from the skillet and place them on a plate lined with paper towels to absorb any extra oil.
8. 8Serve the kimchi pancakes immediately while they are hot, with the 2 tablespoons of soy sauce (gluten-free) on the side for dipping.

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